Vegan Chimichurri Avocado Salad {Recipe}

Buttery avocado, fragrant chimichurri, and refreshingly juicy watermelon will leave you asking for seconds of this bright, verdant salad.

Serves 6

What You Need:

¾ cup extra virgin olive oil
1½ tablespoons lime zest
2 tablespoons lime juice
2 tablespoons lemon juice
1½ tablespoons minced garlic
1 teaspoon salt
¼ teaspoon red pepper flakes, plus more to taste
¾ cup mint leaves, plus more to garnish
¾ cup cilantro leaves, plus more to garnish
½ cup finely chopped chives, plus more to garnish
4 avocados, halved, pitted, and peeled
¼ cup peeled and finely diced English cucumber
¼ cup seeded and finely diced tomatoes
½ cup shaved zucchini ribbons
¼ cup seeded and finely diced watermelon, plus more to taste
¼ cup raw sprouted watermelon seeds

What You Do:

1. For the chimichurri, into a blender, add olive oil, lime zest, lime juice, lemon juice, garlic, salt, and red pepper flakes and blend on high for 10 to 20 seconds until smooth. Add the mint, cilantro, and chives, and pulse on high for a few seconds, then on low for a few seconds just to break down the herbs. Chimichurri sauce should not be fully blended.

2. On a large platter, place zucchini ribbons and avocado halves cut sides up. Place 1 tablespoon chimichurri, 1 teaspoon tomato, 1 teaspoon cucumber, and 1 teaspoon of the watermelon into each avocado pit hole. Drizzle more chimichurri sauce onto avocados and top with a sprinkle of mint, cilantro, chives, and sprouted watermelon seeds. Enjoy immediately.

Photo courtesy of The Perfect Blend

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